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marion

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I have searched every sauerkraut receipe you have and couldn't believe that there were none that added tomatos! I was brought up on sauerkraut, my grandmother was slavic, but was married to a German and she used pork shoulder, browned before cooking, plenty of onions sliced, sauerkraut and canned tomatos. The tomatos sweeten the sauerkraut without having to add sugar. Mom sometimes used caraway seeds too and then made fluffy dumplings for the first night. After dinner, she would boil small potatoes in their skin, peel them and stick them down in the liquid and sauerkraut along with some hot dogs. This would be refrigerated for a day or two, and then warmed up for a second, but slightly different meal. Absolutely divine. I make this for about 40 people so use pork loin only because it slices more uniformly and I don't have to worry about bones. Also I cook it on top the stove as I will be making so much.

We make the white sauce/gravy, toast some bread, slice the eggs on the toast and top with the gravy and some salt and pepper. This was my husbands special Christmas breakfast, but I also learned to make "eggs a la goldenrod" in jr. high school home ec classes. I also use the basic receipe to make sausage gravy and biscuits or chipped beef gravy, only I add the flour to the browned sausage or "frizzled " chipped beef, and cook it awhile stirring often to kind of "toast" the flour, gives a nutty-sweet taste to the gravy, my family loves it, and my step-son who is a chef asked for my receipe to make at the restaurant he works in, so must be good. Thanks for the memories.

very easy and absulutely delicious! I only used 4 eggs as I always use jumbos, and that was plenty. Filled the deep dish crust without spilling over. Will try it with swiss cheese next time as that is my favorite. I am sure it will be equally yummy!

This is the best pumpkin pie I have ever made. I always thought regular pumpkin pie was too much pumpkin, the applesause cuts this and makes the texture creamier. Everyone just loved it, and it will be our new "special" Thanksgiving and Christmas pie.

I've been doing this for years. I use fennel sausages or sweet italian, cut them into bite size chunks, cut the onion and peppers in large pieces and cook in tomato sauce on low for 6-7 hours. I serve these instead of meatballs as an appetizer at parties, I never had anyone complain about grease and.....I never have any leftovers either. If I want to use this for spagetti sauce, I season the tomato sauce as I would my spagetti sauce and serve over fettucini noodles w/grated parmesan cheese, yum

I didn't have any brats, so used keilbasa instead. It was a COLD day and I needed something soul satisfying. This did the trick. I just used a large pot on top the stove as I waited too long to decide what to fix that day. It turned out great. The addition of garlic was my only change. Thanks for an easy and comforting winter dish that is a little different than the usual.

Loved it! We love lasagna, but I hate the layering and then trying to serve with the regular noodles. This is just as good if not better and much easier. I add onion and green pepper to the pasta sauce with the gr. beef...yummm!